Name: Prawns with eggplant salad
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 1
Ingredients: 10 small Japanese eggplants, cut into 3mm slices on an angle; 1 tsp ground turmeric; 125ml vegetable oil; 1 red onion, finely chopped; 2 garlic cloves, finely chopped; 5.00 gm ground cumin; 1 tsp ground coriander; 1/2 tsp fennel seeds; 2 tsp grated ginger; 1 small red chilli, seeds removed, finely chopped; 20.00 ml white wine vinegar; 20.00 ml grated palm sugar or brown sugar; 3 roma tomatoes, roughly chopped; 24 medium green prawns, peeled, (tails intact), deveined; 1/2 small pineapple, peeled, cored, finely chopped; 62.50 ml torn coriander leaves; 21.00 gm lime juice

Prawns with eggplant salad

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Prep Time:
60 minutes

Cook Time:
20 minutes

Total Time:
80 minutes

Try this delicious combo: sweet and spicy eggplant salad with summery barbecued prawns.

Ingredients:

10 small Japanese eggplants, cut into 3mm slices on an angle
1 tsp ground turmeric
125ml vegetable oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
5.00 gm ground cumin
1 tsp ground coriander
1/2 tsp fennel seeds
2 tsp grated ginger
1 small red chilli, seeds removed, finely chopped
20.00 ml grated palm sugar or brown sugar
3 roma tomatoes, roughly chopped
24 medium green prawns, peeled, (tails intact), deveined
1/2 small pineapple, peeled, cored, finely chopped
62.50 ml torn coriander leaves
21.00 gm lime juice

Instructions:

Coat eggplant with turmeric and 1 teaspoon of sea salt in a bowl, allowing it to rest for 1 hour.
Before you begin cooking, soak 24 bamboo skewers in cold water for 30 minutes to ensure they don't burn on the grill later. Preheat your barbecue or chargrill pan to high heat. Drain the eggplant, then coat it with 2 tablespoons of oil by tossing it in a bowl. Cook the eggplant for 10 minutes, turning once, until it turns a golden brown color. Let it cool before transferring it to a clean bowl for serving.
In a saucepan over medium heat, simmer 1/4 cup (60ml) oil. Mix in onion, garlic, spices, ginger, and chili. Cook, stirring occasionally, for 8 minutes. Stir in vinegar, sugar, and tomato until softened. Let it cool, then combine with eggplant.
Skewer prawns and generously drizzle with remaining oil. Season with sea salt and freshly ground black pepper. Cook for 2-3 minutes, turning occasionally, until prawns are just cooked.
In a bowl, mix pineapple, coriander, and lime juice. Spread the eggplant salad on plates, top with the pineapple mixture, and serve with prawn skewers.

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